Nibbles of Tidbits, a Food Blog

Frog Legs — We finally tried them and don’t think they taste like Chicken.

Yes, they look like a pair of Frog Legs (below).  Not terribly appetizing, butt [if you know what I mean] we ate them — You could think you’re eating a Chicken Wing around some parts, but they really don’t ‘taste’ like Chicken, as told by people who have and haven’t tried them.

Frog’s Legs have more of an aquatic flavor and tough fish texture, with the look of an extended Chicken Wing — We would like them better if they had the texture of Chicken.  They’re not something we need to have again.  It’s officially checked off our crazy food list.

The flavor is hard to describe, perhaps Chicken is an easy way out — I get it now.

It’s All About the Food at the 2013 OC Fair (July 12 – August 11, 2013)

Days of Deep-Fried Food, Celebrity Chefs, Decadent Desserts & Culinary Competitions

Just as dinner bells would call hard-working farmers to the table for meals, the OC Fair is ringing the metaphorical dinner bell for Fairgoers to “Come & Get It” July 12 to August 11, 2013. With plenty of food vendors and culinary activities, the OC Fair has something for every palate. Here’s what the Fair is cooking up this year:

• Chicken Charlie: Chicken Charlie is churning out new food with Krispy Kreme Sloppy Joes, Deep-Fried Bacon-Wrapped Pickles and Waffle Dogs (a hot dog wrapped inside a waffle and all on a stick). Plus, don’t miss deep-fried cookie dough!

• Bacon A-Fair: This year’s new additions at Bacon A-Fair include Truffle Gouda Bacon Fries, Bacon Beer (root beer) and Cheesy Bacon Bombs. Plus, wild boar bacon on a stick will be served exclusively at the OC Fair.

• Biggy’s Meat Market: Channel your inner cave man (or woman) and come to Biggy’s Meat Market for the returning 17-inch The Big Rib plus the new Biggy Sausage, a 2-foot-long smoked sausage on a stick, and the Big Chic, 24 ounces of chicken breast on a stick of course.

• Ten Pound Buns: The mad scientists at Ten Pound Buns have added ground bacon, whipped butter and Nutella on top of their famous sourdough “pizza” for the Bacon Nutella Bun.

• Pink’s Hot Dogs: Long known for their innovative hot dogs named after celebrities, the Ghiradelli hot dog takes it to a new level. It is a beef dog topped with cream cheese, honey mustard, crumbled bacon and dark chocolate.

• More New Food: There are new tastes to be found throughout the OC Fair this year including deep-fried strawberries, a macaroni and cheese hamburger, fried bacon ice cream, deep-fried lobster, cream cheese on a stick, mango & chamoy popsicle (spicy-sweet lemon chile flavoring), heart-shaped funnel cake, Dirty BBQ Tasti Chips and more.

• OC Fair Foodies: New this year the OC Fair is introducing food-themed mascots including Scoop, Carl, Dip and their foodie friends all inspired by iconic Fair and farm foods such as ice cream cones, cotton candy, corn dogs, vegetables, fruit and more. Costumed characters, plushes and signage will be representing the foodie friends throughout the Fair.

• $2 Taste of Fair Food: Every Friday from Noon-4 p.m., Fairgoers can sample the best the Fair has to offer for only $2 each sample. Fun-sized samples include funnel cake, BBQ tri-tip, lemonade, cinnamon rolls, corn dogs, tacos, gelato, cotton candy and more.

• Celebrity Chefs: The 2013 OC Fair presents two shows in The Hangar featuring charismatic celebrity chefs demonstrating their culinary prowess. Scheduled appearances include the owners and chefs of the award-winning La Casita Mexicana Restaurant Jaime Martin del Campo and Ramiro Arvizu (July 20, 4 p.m.) and award-winning chef and owner of Bottega in Napa Valley and Coqueto in San Francisco Michael Chiarello (August 1, 4 p.m.) Free with Fair admission.

• Culinary Presentations: In addition to celebrity chefs, the 2013 OC Fair is also featuring local professional chefs from some of the county’s top local restaurants and other culinary artisans in the OC Promenade. Presentation days and times vary.

• Food Truck Fare at the OC Fair: On top of traditional and new Fair foods, Fairgoers can purchase gourmet fare from their favorite food trucks from inside the OC Fair gates every Thursday from Noon-10 p.m. Access is free with Fair admission and prices for food and drinks vary per truck.

• Kitchen Challenge: Watch local culinary professionals show off their chops and go head-to-head in a series of live cooking challenges set to various themes every Thursday in the OC Promenade: Meatheads (July 18), Time to Make The Donuts (July 25), Firehouse Chefs (August 1) and Vegan (August 8). Winners will receive bragging rights and an award to commemorate their culinary victory. Viewing is free with Fair admission.

• Contests and Competitions: Most of the traditional Culinary Arts competitions have closed their registrations but the Culinary Arts department is again hosting live contests that offer late registration with the Special Culinary Contests held the last four Saturdays, including the popular OC Cupcake Classic on August 3. Registration for these contests is the Wednesday before each contest. New this year is the Salad Daze contest, which is judging for the best picnic-ready salads. For a complete list, visit ocfair.com/competitions.

• Food As Art: Chef Ray Duey is an acclaimed food sculptor who was a gold medal winner from the Food Network’s Challenge Team and will be creating works of art out of fruits and vegetables daily in the OC Promenade. Award-winning Shaile Socher creates masterful floral arrangements out of sugar and will be demonstrating her intricate and dazzling talent in the OC Promenade daily. Demonstrations are free with Fair admission.

• Centennial Farm: Experience being home on the range in this year-round, three-acre demonstration farm complete with crops, livestock and the Millennium Barn. Check out educational exhibits, agricultural organizations and the fruit and vegetable competitive entries. Visit ocfair.com/competitions for details on the Garden and Floral competitions offered.

The 2013 OC Fair, themed Come & Get It, is July 12 – August 11 and brings 23 days of food, rides, exhibits, animals, music, action sports and fun, as well as the Toyota Summer Concert Series at the Pacific Amphitheatre, The Hangar and Action Sports Arena. The Fair is open Wednesday-Sunday. Concert tickets, action sports reserved seats and single-day general admission are available for purchase online at ticketmaster.com or from the on-site Box Office. The popular Super Pass, which offers the passholder 23 days of admission, is available for purchase online at ocfair.com from the onsite Box Office.

The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, please visit ocfair.com, become a fan at Facebook.com/OCFair, follow them at twitter.com/ocfair or call (714) 708-1500. Also, download the free OC Fair iPhone and Android apps featuring a Food Finder and schedules of events.

Source:  Press Release from The OC Fair & Event Center (above).

The Orange County Fair starts in just a couple days.  Come & Get It is the theme and today was delivery day — Delivery of culinary, baked goods, confections and sugar arts for the Culinary Arts Competition at the Orange County Fair.  My entries were dropped off at the very last minute.  It’s also judgment day, when all is tasted and ribbons are assigned.

This year my entries included the pictured… Strawberry Stars (in Confections, Jellies), a Tangerine Cream Cheesecake topped with Candied Tangerine Slices (in Cheesecakes, Fruit Flavored and/or Fruit Topped) and Coconut Pineapple Scones (in Bread, Scones or Biscuits).  I didn’t get to try my Cheesecake, but it looked good with the Candied Tangerine Slices.

The Scones were way too big, but tasted good — They were drizzled with a Pineapple Glaze.

OC Fair peeps taking in the goodies (below) for you to come and get it (or see it) soon.

I hope to win a ribbon, or two, or three — See you at the Orange County Fair.

Post Update (07/13/13):  I won a First Place (Blue) Ribbon for the Strawberry Stars only and may be featured in the Orange County Register this weekend.  I was interviewed by a reporter and one of the paper’s photographers took my photo.  We shall see…

Opening Day at the Orange County Fair with family (below).

Please bear with us as we work through a few technical issues — We’ll soon be back daily.

You can’t see the Sofritas under the tasty selection of toppings on my Chipotle Salad, and don’t be afraid when you do — Chipotle’s Sofritas are made with shredded Tofu that’s braised with Chipotle Chilis, roasted Poblanos and aromatic Spices.  Its spiciness makes it desirable.

Sofritas is an option for vegans or anyone who likes its flavor — We eat it all.

It looks like this (below) and probably better in person. 😉

Chipotle Mexican Grill always seems to be busy, but the line usually moves along quickly.

You have to slow the employees down to get exactly what you want, but it’s okay, I guess.

They’re making a Burrito for another and a Burrito Bowl and Crispy Tacos with Sofritas for us.

Guacamole costs extra — I’m going to want a BIG scoop, thank you.

I love Chipotle’s delicate, crispy Taco Shells, but one must eat ’em fast for optimum crunch.

At times I could imagine I was eating Ground Beef Tacos instead of Tofu ones.

Though Sofritas is good, there’s a Barbacoa mountain to climb — I LOVE it, as evidenced here.

Chipotle’s MENU has something for all — It’s easy to have a good meal there.

It’s Loaded Chili Cheese Wedges from Jack in the Box and they’re pretty good with Jalapenos, but I could do without the sliced Onions concealed throughout.  I’d have it again, which is more than I can say about the last addition to our OC Chili Cheese Fries Comparison post.

On the way home from Sequoia National Park, we stopped at this Honor System Fruit Stand on the side of the road — I can’t recall exactly where it was, but we thought it was great.

We weighed out a lb. of Peaches, Plums & Nectarines, inserted money and went on our way.

We heart the longest day of the year, then we eat it — Time for refreshing foods and fun.

It’s easy to eat all above, especially Blueberries and Pineapple — Stay hydrated my friends.

Pretty in Purple Deviled Eggs — Any Deviled Egg recipe will do.  It’s the addition of Beet Juice that makes them pretty in purple.  Once boiled the Eggs were peeled, and then soaked in Beet Juice in the fridge for a day, way longer than necessary to give them a striking color.

It only takes minutes to give the Eggs color — Less time in Beet Juice yields more of a contrast between the purple and white (a purple ring), and more time in makes ’em mostly purple.

The Beet Juice imparts a sweet, earthy flavor into the Eggs adding a tasty dimension.

Pie Society is inconspicuously set within the back of Pitfire Artisan Pizza in Costa Mesa.

When I first read… Experience the Speakeasy Sanctuary from Tedium — I thought, what?

It’s Pie Society, a separate, connected, somewhat secret Bar, open Tues. – Sun., from 5p.m. to “Close” whenever that may be — Enter through Pitfire Artisan Pizza, if you can find how.

There’s also a back entrance to this speakeasy-type Bar — I love the idea.  It makes it cool.

And you can tell from its look, menu, drinks and related peeps — It is cool!

The Bar is framed with parts of the old Marie Callender’s Pie oven that once occupied the spot.

Pie Society has its own Signature Menu, with mostly different food than Pitfire Artisan Pizza.

Prior to its opening last week, media got to experience the reminiscence of Pie Society.

Signature Menu items are pictured throughout and ‘loosely described’ herein from top down.

Loosely, yes, since the Pie Society House Drinks and Iconic Selections positively detonate!

I tried a few and the El Primo with Sombra Mezcal, Home-made Lime Cordial, shaken with a Lime Wheel was a favorite.  I fell for Mezcal at Pie Society — Good thing I walked there.

Cheers to El Primo (above), the Pool Side (below) and the Hemingway Daiquiri — Ask for ’em.

I can’t name all pictured Pizzas, but Pie Society offers a few from Pitfire and a few unique to it.

It’s very dark inside which is part of the fun, but it makes it tough for photos.

Food media events bring out the best to capture ALL best.

Drinks Stars — I love the house-made (almost) everything… Juices, Syrups, Cordials, etc.

When there, sliding doors sometimes open up to a Pizza oven and additional seating (below).

The view back into the Pie Society Bar area (below).

See the exit sign in the Pitfire Artisan Pizza restaurant (below)?  It’s a way in to Pie Society.

Pizzas are exceptional on both sides of the building, at Pie Society and Pitfire Artisan Pizza.

We tried a Trio of Bread & Butter Pickles with Sriracha and Dill, Pastrami Peanuts with Smoked Sea Salt, and Smoked, Marinated Olives, and Superba Fried Chicken, Tater Tots with Chorizo Fondue, Crispy Dim Sum Shrimp, Cheeseburger Hot Pockets, Kimchi Deviled Eggs and Sweet & Sour Crispy Pork Belly.  The Chorizo Fondue and Pork Belly stood out as superstars to me.

I felt big love and blow its cover.  Another provides more information here.

We enjoyed stiff Cadillac Margaritas, Pizza and more at Black Knight Gastro Lounge (new and improved) at The Triangle — It once was on 17th Street as The Little Knight, a cool dive bar.

It has a more polished, clean look and a larger outdoor patio, something I usually hope for in a place.  Pizza is available inside and at times via the pass-through window adjacent to it.

The Cheese Platter was generous in size and unique with spicy, sweet and colorful Cheeses.

Our Salad (forgot which one) was good to share too — Check their website menu when it’s up.

Upstairs view from The Triangle at Broadway and Newport Boulevard.

And the Wild Goose Tavern has landed at The Little Knight — It too looks spiffier.

We look forward to trying it, especially the Grilled Romaine and Truffle Herb Fries.

What a surprise — A Park Avenue Dinner for my birthday.  I’ve wanted to go there for so long.

I’ve finally arrived!  I knew they had a garden, but WOW on the PAG — Park Avenue Garden.

Cheers to this exceptional restaurant and to my hunny for ziz-zagging the streets to get us there on the sly.  Where are we going?  Park Avenue — It’s the best birthday dinner surprise!

We started with Squash Blossoms filled with Goat Cheese and PAG Dried Oregano.

Park Avenue seems to transcend decades — Its exterior is reminiscent of the 60’s or 70’s.

It then travels through the food classics by way of modern, beautiful, sustainable gardens.

It’s bigger than expected, she said — There’s a whole world going on inside Park Avenue.

Our stuffed Squash Blossoms came from the PAG — A most impressive garden.

Our night photography doesn’t do it justice — We hope to see all during the day sometime.

It’s a romantic place with much to offer, including Il Garage, to be reported about next time.

For Entrees we chose the Slow Cooked Pork Shank (top) and a Ling Cod Special (above).

All was outstanding with a Happy Birthday Sundae — I wish… To eat here again soon.

Chef/Managing Partner, David Slay walked throughout making sure all was better than good.

We want to discover more.

Tickets are on sale now — Since it’s at the Newport Dunes, we plan to kayak there.

Burrissimo Fresh Italian — One try got me hooked on the Pasta Bowl with Salmon.

It’s in Costa Mesa and I’ve already been back for seconds of the same.

Burrissimo makes me think of an Italian Chipotle.

It’s similar in that YOU choose the Entree… a Burrissimo, Pasta Bowl or Chopped Salad Bowl.

And then choose a Grill Item… Chicken, Crispy Chicken, Meatballs, Steak or Salmon.

Choose a Sauce — Pomodoro, Diavolo and/or Alfredo.

The final step is to Top-It-Off with a combination of whatever YOU like best.

I’m now hooked on the Peppadew Peppers — They’re perfectly sweet and hot.

It has a good size interior and an outdoor side patio and/or it’s well set up to-go.

The Salmon Pasta Bowl decorated with my faves is too good — I may never try anything else.

What is a Burrissimo?

It’s Angel Hair Pasta, a grill item, fresh Vegetables & Sauce wrapped in Italian Flatbread.

It’s different and actually quite tasty — Pictured is the Meatballs & More Burrissimo.

My first Pasta Bowl (above) doctored to my satisfaction, awaiting the Garlic & Lemon Salmon.  I ended up liking this place a lot more than I thought, and one Pasta Bowl can be two meals.

EXTRA EXTRA:  Friday, June 7th is National Donut Day. To celebrate, Burrissimo in Costa Mesa is offering a Free Zeppole Italian Donut with any purchase that day.

June is National Candy Month and boy do I like Candy.  It’s fitting to now discover the finest Rock Candy artisans in the world — They’re at Sticky making traditional hand-made yummy (they describe) and will customize the Candy to look however and say whatever you want.  It’s the coolest.  Check out Sticky’s well-designed website for easy options and a quote.  Each Candy piece is a little work of art.  I’m happy to discover ’em and plan to design one sometime.

Yes, it’s also National Egg Month — There seems to be a day or month for every food.

I bought this Microwave Egg Poacher because it was under $2.00, but PEEEE. UUUU.

It stunk up the house while cooking and just plain stinks in all ways.  When the lid/top is fully open, it tilts the bottom/base causing some of the raw Egg to fall out — Not good.

The result was an Egg horror film, hahaha — I was literally frightened by how they looked.

The Yolk was desperately trying to get away and/or cooked to hell — A stinky, scary situation!

Didn’t even want to taste it, so all went into the trash — Eyes were reserved for transplant onto other food.  They were added to improve its look and for a redeeming feature chuckle.

As a better replacement, I was hoping to find an Eclair on top of the trash.  I’d eat it.

Today is National Hamburger Day in May, National Hamburger Month — It’s okay, have one.

The only way to have a Cupcake is with a Brownie in the middle — It’s the Burger part of the pictured Hamburger Cupcake.  To make the rest, simply cut a Yellow Cake Cupcake in half, top with a round-cut Brownie, yellow (for Mustard), red (for Ketchup) and green (for Lettuce) Frosting, and then top with other half of the Cupcake and Sesame Seeds.  Dessert of the day.

Thank you isn’t enough for such an important sacrifice — We’re forever grateful here.

Now free to BBQ in America.

Honor, and then chow down — A Hot Dog and Hamburger for me, please.

If you don’t enter, you can’t win.  Why not enter?  Anyone can win a Culinary Arts Competition at the Orange County Fair.  The deadline for competition entries is fast approaching.  Do you know how to enter?  Do you know what to do after you enter?  If not, this post may help.

First, enter (most competitions) online — The OC Fair’s website can get you on the way.

Go to the OC Fair Competitions’ page to learn ‘How to Enter an OC Fair Competition’.

When you’re ready to enter, visit the OC Fair & Event Center On-line Entries page (below).

Entrants are called Exhibitors, thus register as such before entering a competition.

Choose Department (Culinary Arts in this instance), then Division and Class for each entry.

Each entry costs $5.00 and one ticket to the OC Fair is presented on delivery day.

After online entry, note delivery date and time and have all goods ready — Learn more here.

On delivery day you’ll drive onto the fairgrounds, while all is being assembled for opening day.

Culinary Arts Competition entries are generally submitted at the Exhibit Promenade (above).

All entries must have a list of ingredients on an index card attached, as shown above.

Pictured herein are previously submitted entries and a was-gonna-be entry mishap below.

The above was going to be Tangerine Dream Bars (similar to Lemon Bars), but it didn’t set.

Fortunately most past entries have turned out well — It’s what’s hoped for on delivery day.

Above shows what YOUR entry/submission should look like, and below shows what it could look like when checking the competition results displayed on opening day at the OC Fair.

It’s exciting to see how well you did or didn’t do — You can’t win ’em all.

Entering a competition at any Fair makes all more fun.

June 10th, 2013 is the last day to enter the Culinary Arts Competition (excluding Special Culinary Contests) online — See the Culinary Arts Competition Guidelines for all specifics.

Guidelines are available for all OC Fair Competitions.

Come & Get It is the theme of this year’s Orange County Fair.

Good luck to all!

Tickets aren’t cheap, but have immeasurable value.  We last attended in 2012.  For more information, see official Press Release below.  Photos were taken during last year’s event.

THE HOTTEST CHEFS COOK TO FIGHT CHILDHOOD HUNGER IN ORANGE COUNTY AND ACROSS AMERICA — SOS’s Taste of the Nation Laguna Beach Hosts Annual Culinary Event.

Hot chefs, restaurants, and mixologists will gather for Share Our Strength’s Taste of the Nation^®, the city’s premier culinary benefit. Taste of the Nation Laguna Beach will raise critical funds needed to support Share Our Strength’s^® efforts to end childhood hunger in Orange County and across the nation. This year’s event will be held on June 2, 2013 at the beautiful Montage Laguna Beach from 4pm to 7pm, with a VIP reception beginning at 4pm.

More than 9 of Country’s finest chefs will participate in the gastronomic event. Along with Executive Chef Craig Strong, participating restaurants will include Lee Smith – Montage Laguna Beach, Lizzie Binder – San Francisco, Josiah Citrin-Mélisse – Los Angeles, Chris Crary – Santa Monica, Jenn Louis-Lincoln – Sunshine Tavern, Portland, Nick Roberts & Brooke Williamson – Hudson House/The Tripel, Los Angeles, Alan Wong – Alan Wong’s Restaurant, Honolulu. Guests will enjoy the finest foods paired with wines and cocktails.

In addition to fabulous food and drinks, the event will feature an auction of extraordinary items including, A Wine Preservation unit from Sub-Zero filled with wonderful wines from the Jackson family valued at over $2,500. Sub-Zero’s 315W Model is a built-in single-zone wine storage unit with a capacity of 26 (750 ml) bottles. At 15″ wide, this undercounter unit is perfect for those installations where space is an issue.

“We are thrilled once again to be back at the beautiful Montage and are grateful for their generous support and the support from our amazing celebrity chefs! Because of their generosity, 100% of our ticket sales will go to ensure No Kid Hungry is a reality in Orange County,” said Teresa Siriani Event Chair, Taste of the Nation Laguna Beach Area charities that will benefit from this year’s event include Community Action Partnership of Orange County and Second Harvest Orange County Food Bank. Since 1988, Taste of the Nation has raised more than $82.5 million, including more than $125,000 in Laguna Beach alone.

With more than 16 million children facing hunger in America (that’s almost one in five), and 200,000 in Orange County Share Our Strength’s Taste of the Nation is more vital than ever. The event raises funds to end childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Funds raised through Taste of the Nation events support No Kid Hungry^™, Share Our Strength’s campaign to end childhood hunger in America.

“An end to childhood hunger in the United States is within reach,” said Bill Shore, Founder and Executive Director of Share Our Strength. “With all the participants in Taste of the Nation Laguna Beach sharing their strength, we are creating more resources to help the children of Orange County and our great nation receive the nutritious food they need to live healthy, active lives.”

Taste of the Nation Laguna Beach is nationally sponsored by American Express, Sysco, Food Network, ONEHOPE Wine, Emmi Roth USA, Cavit Collection Wines, OpenTable and S. Pellegrino Sparkling Natural Mineral Water. Taste of the Nation Laguna Beach is locally sponsored by Lexus, Celebrity Cruise, Orange Coast Magazine, Epstein Becker Green, Evans Family Foundation and ICG. One hundred percent of ticket sales support Share Our Strength’s efforts to end childhood hunger.

Tickets for Taste of the Nation Montage Laguna Beach are $150 for General Admission and $250 for VIP and can be purchased by calling 1-877-26-TASTE or visiting TasteOfTheNation.org.

About Taste of the Nation
Share Our Strength’s Taste of the Nation^® is the nation’s premier culinary benefit dedicated to making sure no kid grows up hungry. Each spring and summer, the nation’s hottest chefs and mixologists donate their time, talent and passion at nearly 40 events across the United States and Canada, with one goal in mind: to raise the critical funds needed to support Share Our Strength’s No Kid Hungry^® campaign to end childhood hunger. Taste of the Nation is nationally sponsored by American Express, Sysco, Food Network and in select markets by ONEHOPE Wine, Emmi Roth USA, Cavit Collection Wines, OpenTable and S. Pellegrino Sparkling Natural Mineral Water. Since 1988, Taste of the Nation has raised more than $82.5 million. To purchase tickets or to get involved, visit TasteOfTheNation.org.

About SHARE OUR STRENGTH’S NO KID HUNGRY CAMPAIGN
No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry® campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need to effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals through its Cooking Matters program. This work is accomplished through the No Kid Hungry network, made up of private citizens, public officials, nonprofits, business leaders and others providing innovative hunger solutions in their communities. Join us at NoKidHungry.org.

Have you ever wondered what a raw, frozen Egg looks like underneath its shell?

We wanted to know, thus froze an Egg and dropped it on the concrete to see what happens.

It didn’t crack, shatter or peel, like I hoped — We had to peel it, but it wasn’t hard to do.

Our frozen Egg looked like this (below) underneath its shell.

It was somewhat clear with an opaque cloudy line running through it.

We threw it down (shell-less) a couple more times, but it wouldn’t crack.

So we power washed it until it mostly disappeared onto now smelly grass — Hhmmmm.

The Yolk became more and more visible.

We won’t have to wonder what it looks like anymore — Check 🙂 .

Ta-da!  The Yolk wouldn’t disappear fast enough, so we gave it to the Dog.  He’s still alive.

We probably should of cut it in half, but it’s too late now and our curiosity is satisfied.

I sure appreciate my Mom — I’m reminded to visit and eat on Mother’s Day.  Lucky me.

I’ll try to be on-time and it’s likely my gift won’t be as stylish as these, so enjoy the photos.

And/or create something unique, if so inclined — Pictured instructions for all above are here.